You can tell Richard is a little intimidated, which is refreshing to see considering all of the super stars and heavy hitters he worked with over the years. He can still get star-struck.
Went to Juniper & Ivy in San Diego a few years back and saw Richard in action. He caught us watching him work and came over to our table just to check in (table next to us thought we were VIPs but we’re really just big fans). Was a class act, super down to earth, and made the experience very memorable. Glad to see this collab with a next level chef and next level person through all his successes.
Worked with Blais in Atlanta and have known many both FoH and BoH that came thru his tenure. Thank you to both gentleman for sharing your expertise and imparting this part your life experiences for us all to learn from!
I enjoy seeing how passionate Gordon still is about cooking, even after all this time. There is always something new to learn, a new dish to try, a new thing to teach, and it's nice to see he still has a passion for cooking and teaching people to keep it simple, easy and delicious.
Richard's energy is refreshing and I love the way he explains everything for Cooking dummies like me. He explains things in a way I can understand and also he seems to really love what he is doing... cooking and teaching! I haven't seen the whole video.. so I don't know how these dishes are going to turn out but I just had to stop and comment on the positive energy I'm getting from Richard!!
Great pairing of chefs. I started cooking with bone in meats years ago and have ever since. Wish I had known how much more flavor the bones bring when I was younger. Best part, when Richard's hair was bouncing as he chopped the herbs. Boing boing....lol
Any show Gordon is on always has the most held back fire editors....."Gordon has large tablespoons", "you don't need to chop like Blaise" this is great
Watched this movie already for the fifth time. Every moment of this drama is very exciting. The hero (chicken) went through a lot of loving care by the creators of the film. I love the end by Gordon, especially because of his way to bring potatoes as a girlfriend of the chicken. I give Oscar to both. See you on a Red Carpet. Thank you from all my heart ( 86 years young) and blessings for every day.
yes, mr chicken was very busy & had a great pairing with his girlfriend potato. both recipes look simple yet elegant for occaisions, & oh so tasty. stay cooking, stay young, miss eighty-six, you're on it.☆
I made Gordon's sticky lemon chicken for dinner tonight and it was FABULOUS!! I wanted to lick the plate, it was so good! My family is already asking me to make it again.
I’ve eaten Richard’s food before. Still talk about the dinner years later it was so amazing. I’m going to have to try his chicken breast recipe! And oh yeah, Gordon’s recipe, too. Sure. 😉
It just shows the experience and technique Gordon has over Richard. Gordon used more than one way of cooking the chicken to bring out the flavours of the chicken and everything that he put on the plate has been seasoned and well thought out while Richard just threw stuff on top as garnish.
both of these dishes look so goooood! it's rare to find a chef who can match gordon and we're lucky to have richard! the smashed potatoes actually remind me of fish and chips!
Both look really yummy. I will definitely try both recipes. I’m partial to chicken breast, so Richard’s dish looks really good. Love Gordon’s arugula salad too!
I’ve always been insecure about cooking chix because if I don’t cook it long enough, I could get sick, so I usually overcook it. These 2 methods of cooking chix are simple & faster & I like the tip of poking holes in chix. Maybe include the amount of time you sauté on each side. This is my favorite cooking video of yours. 👍Keep recipes coming using common ingredients the average person uses.
Gordon’s method works! I was a little worried my chicken thighs were not gonna be fully cooked in that short period of time but they were fully cooked. Excited to try his technique with other flavors as well
I just made the Gordon’s Sticky Lemon Chicken with freshly chopped potatoes (a small variation) and the result was spectacular. Another one for my go-to recipe :). Huge Thanks to the Chefs!
Loving this new show! Smiled when Gordon said his fav chick pcs are the thighs and wings!! Mine too!! Terrif new ideas for cooking up some tasty Cheeken😂
My favorite part is at 8:35 or so "From there, just a little bit of honey. And literally a tablespoon of honey".. Proceeds to carefully tip the bottle over and drips out a tablespoon, than just keeps going.. Beautiful :)
Gordon i made the sticky chicken tonight, my wife loved it and for a person who never has seconds, she ate 3 of the 4 thighs. I did make one change i used small cut in half gold potatoes. It was the best chicken meal we have had, and i never eat thighs until now, i will this make again in a couple weeks.
Gordon's Sticky Lemon Chicken is a recipe I discovered several years ago and it's become one of my families absolute favorites! No potatoes? No worries - it so delicious we've put it with rice, past and had it on it's own and it's always devine!
My balsamic / vinegar addition was so acidic it wrecked the dish. Not sure how to recover from that, and the shallots started to burn. Will have to adust the timing more. Any suggestions ?
@Gordon Ramsay Thank You good sir for having Richard Blais on this trip with you! I miss your food at The London. And the one thing burned into my mind was that desert cart with the caramels. I can not wait to make this. Thank You for the recipe and the new content! Love you!!
Grit cakes recipe for Chef Gordon and Chef Nyesha who have NEVER heard of grit cakes: Directions Combine the milk and garlic in a large saucepan and heat over high heat until scalding. Reduce to a simmer and, using a wooden spoon, slowly stir in the grits. Cook over low heat, stirring constantly, for 8 to10 minutes, until the mixture is the consistency of mush. Remove from the heat and stir in the ham, cheese and chives. Season with salt and pepper and the cayenne. Depending on the shape you desire, pour the mixture into a lightly oiled 9 by 9-inch square pan or other shallow pan. Cover tightly with plastic wrap and cool to room temperature, then refrigerate for 2 to 3 hours, until firm. Unmold the grits mixture and slice or cut into the desired shapes.
Oh man I love this stuff! I love cooking and cook for my client so this stuff just drives idea after idea in my head. Really appreciate it thank you guys! Would be pretty neat if with these you could have someone eat them and get reactions or heck just real reactions from each other trying the other ones dish.
I love how all chefs (me included) when giving a recipe, say like: simply add 1 tablespoon of something and then proceed to pour in half the bottle 😂😂😂
...Connection went off ...Also loved the butterfly Chicken Recipe ...I sometimes use a fork on the Chicken slices so that the marination seeps in through the holes and slow cook it ...Wonderful viewing and learning new methods...
I love cooking like my father in past he was butcher looks genius and funny how gorden and his partner present the process of cooking looks like they both live their dream
Loved these Recipes....Love the way the Chicken is cooked with the lemon slices ..A new technique for me ,then building up on the flavors..I absolutely loved the the way the Potatoes were smashed slightly and the crisped...In Bengal one of my favourites is using Roasted Chana (Chola Bhaja) then flattened and served with a sprinkling of Chaat Masalaand lime juice ..Used to buy them from the Vendors in Victoria Memorial Grounds in Kolkata on Sunday outings..where
I made this tonight and it turned out beautiful. However on tasting, I noticed a very bitter taste which I wasn’t fond of. I had to use dried thyme instead of fresh, a siciliano lemon, and apple vinegar. Any guesses as to what gave it the bitterness? It was fun to make and presentation was lovely so I’d like to try again. Open to suggestions 🙂
I am just a guy, 63, and enjoy cooking one meal for someone and myself everyday. Her diabetes requires a balanced meal. Starch, vegetable, protein, spices. Its challenging to find recipes that are above average yet not cumbersome. Yes we use frozen anything. Fresh is a delicacy. But I try to elevate with spices and cooking technique. BBQ grill, pots and pans, oven baking and broiling, air fryer, perfect rice machine. Its great to just watch what they basically do to elevate, and try similar stuff with what you are cooking. Looking to get a 'smoker' for next summer.
Gordon's "just a touch" is half the bottle.
I was thinking the same with the honey!!! 😂😂😂😂😂
Just a pinch of salt and pepper - half the shakers.
Mine too!
A tablespoon equals half a cup. Didn't you know that? 😂
You got to love same with the butter etc...
Gordon: "A tablespoon of honey."
Pours half the bottle
Me: beautiful
I noticed that! Such a “Dad” move ☺️
Right!
he learned that from Marco Pierre White - "just a touch of olive oil" (half bottle later)
😂😂
After watching Gordon for 20 years, I have to say that he is a true gift to humanity 😭 ♥️
I love how he placed the chicken gently in the pan lol. "Butter garlic jacuzzi", "parachuted from the sky", "potatoes steamed in their jackets"👌😍
You can tell Richard is a little intimidated, which is refreshing to see considering all of the super stars and heavy hitters he worked with over the years. He can still get star-struck.
It’s genuine though
Cooking with Chef Ramsey it’s like going to church with the pope
Yeah, i love how humble he is and you can see that he is taking everything gordon says in and learns as he sees him do things😊
Went to Juniper & Ivy in San Diego a few years back and saw Richard in action. He caught us watching him work and came over to our table just to check in (table next to us thought we were VIPs but we’re really just big fans). Was a class act, super down to earth, and made the experience very memorable. Glad to see this collab with a next level chef and next level person through all his successes.
Worked with Blais in Atlanta and have known many both FoH and BoH that came thru his tenure. Thank you to both gentleman for sharing your expertise and imparting this part your life experiences for us all to learn from!
5:55 I'm just imagining Gordon casually showing up in the studio with a tupperware with leftover potatoes
MR Daniel jardco Radcliffe love eath mr harry James potter Lily Evans nightmare sonic unleashed sonic the werehog ❤
@@AlexaSmith-jj7iu The changing of down comforters to cotton bedspreads always meant the squirrels had returned
I enjoy seeing how passionate Gordon still is about cooking, even after all this time.
There is always something new to learn, a new dish to try, a new thing to teach, and it's nice to see he still has a passion for cooking and teaching people to keep it simple, easy and delicious.
Richard's energy is refreshing and I love the way he explains everything for Cooking dummies like me. He explains things in a way I can understand and also he seems to really love what he is doing... cooking and teaching! I haven't seen the whole video.. so I don't know how these dishes are going to turn out but I just had to stop and comment on the positive energy I'm getting from Richard!!
“A TOUCH of soy sauce” *pours half the bottle*😂
Ikr, he's the same way with olive oil.
8:41
"Gordon has large tablespoons at home!"
That's brilliant! 😂
We need more simple amazing videos like this where Gordon is cooking amazing dishes with other great chefs. Let's make this a thing! 😍
The other guy isn't a chef. Stop saying that
@@markonino12 huh?
Finally a new series with Gordon Ramsay
Right.
He's a busy man
It was really good
@Muscleman8562 Nobody cares. I hope the cigarettes melted your oesophagus.
Well at least we learned from the best.
Gordon Ramsey inspires me to want to cook something amazing
Me too
hot pan.
olive oil.
season.
done.
He makes it look so easy! So hard to know when something is ready for the next step
You can do it trust me I watch Cooking Channel’s all the time and I just follow the recipes and it comes out damn near perfect
Gordon just had his "two shots of vodka" moment with that honey come on Gordon a table spoon? That was a third of a cup of honey my dude
hahaha Yup!
Exactly what I was thinking lmao
I think he literally meant a table of honey & f*ck the spoon
Great pairing of chefs. I started cooking with bone in meats years ago and have ever since. Wish I had known how much more flavor the bones bring when I was younger. Best part, when Richard's hair was bouncing as he chopped the herbs. Boing boing....lol
That hair made me laugh too 😂
Any show Gordon is on always has the most held back fire editors....."Gordon has large tablespoons", "you don't need to chop like Blaise" this is great
Watched this movie already for the fifth time. Every moment of this drama is very exciting. The hero (chicken) went through a lot of loving care by the creators of the film. I love the end by Gordon, especially because of his way to bring potatoes as a girlfriend of the chicken. I give Oscar to both. See you on a Red Carpet. Thank you from all my heart ( 86 years young) and blessings for every day.
yes, mr chicken was very busy & had a great pairing with his girlfriend potato. both recipes look simple yet
elegant for occaisions, & oh so tasty.
stay cooking, stay young, miss eighty-six, you're on it.☆
I made Gordon's sticky lemon chicken for dinner tonight and it was FABULOUS!! I wanted to lick the plate, it was so good! My family is already asking me to make it again.
ME TOO!! I think I'm in love rn🤤💓
Are the potatoes already cooked when he puts them in the pan? Or are they raw?
@@helloworld7818 I was not sure about those potatoes in the video so I'd used the poached ones, remember don't boil them for too long👀
@@mewoo1oo ok thanks
@@helloworld7818 yes, I didn't have leftovers so I microwaved some and then used them.
I’ve eaten Richard’s food before. Still talk about the dinner years later it was so amazing. I’m going to have to try his chicken breast recipe! And oh yeah, Gordon’s recipe, too. Sure. 😉
"Pro Tip: Gordon has large tablespoons at home" has fucking sent me man oh my god 😂
Both recipes look delicious and practical not complicated. Thank you.
Richard manages to cook one chicken breast meanwhile Gordon creates a feast in the same amount of time
Gordon's plate looks yummy. 👌
That's because he talks too much
Too much talking while cooking spoils the dish. "Concentration" is an important factor in cooking.
It just shows the experience and technique Gordon has over Richard. Gordon used more than one way of cooking the chicken to bring out the flavours of the chicken and everything that he put on the plate has been seasoned and well thought out while Richard just threw stuff on top as garnish.
Nothing can be compared with experience, passion and love for what we do. That's what makes Gordon different from others.👍
The "Gordon has large spoons at home" tip killed me :D
both of these dishes look so goooood! it's rare to find a chef who can match gordon and we're lucky to have richard! the smashed potatoes actually remind me of fish and chips!
Thank you Gordon. You have taught me so much through your videos. 🙏🏽
It's fascinating 😊 I like sounds, music, grinding, grinding, close-up angles. I love cooking too !
I like how Gordon kept it simple to where we feel confident making this at home.
I added butter bacon and a little bit more seasoning all around. The Shallots is the star of the dish so add plenty maybe three or four times as much
Both look really yummy. I will definitely try both recipes. I’m partial to chicken breast, so Richard’s dish looks really good. Love Gordon’s arugula salad too!
I’ve always been insecure about cooking chix because if I don’t cook it long enough, I could get sick, so I usually overcook it. These 2 methods of cooking chix are simple & faster & I like the tip of poking holes in chix.
Maybe include the amount of time you sauté on each side. This is my favorite cooking video of yours. 👍Keep recipes coming using common ingredients the average person uses.
I take the temp everytime. I do not trust myself with chicken otherwise. 😂
Use a probe thermometer, lol.
th-cam.com/video/9ETq33KVh_w/w-d-xo.html
I’d like to see Gordon react to Canadian (Quebec) poutine and see him put all that passion into making one 😂
@Muscleman8562 in a vag? Kudos
Gordon’s method works! I was a little worried my chicken thighs were not gonna be fully cooked in that short period of time but they were fully cooked. Excited to try his technique with other flavors as well
I just made the Gordon’s Sticky Lemon Chicken with freshly chopped potatoes (a small variation) and the result was spectacular. Another one for my go-to recipe :). Huge Thanks to the Chefs!
Your videos always inspire us to think outside the box when it comes to cooking. Thanks for the inspiration!
"Honestly, I'm gonna be a thigh person" - Gordon Ramsay 2023
Gordon is literally next level. 🔝
I love how with Gordon is always: Just a touch, is amazing much, and a tablespoon comes closer to a soupspoon.
“Just a touch” puts half the bottle in
Thank you for helping me feed my family forever mane especially with all the free videos you’re a god send!
Loving this new show! Smiled when Gordon said his fav chick pcs are the thighs and wings!! Mine too!! Terrif new ideas for cooking up some tasty Cheeken😂
Love your guy's collab feels so natural! Your guys chemistry is great!
My favorite part is at 8:35 or so "From there, just a little bit of honey. And literally a tablespoon of honey".. Proceeds to carefully tip the bottle over and drips out a tablespoon, than just keeps going.. Beautiful :)
Love the show guys ! Thanks for the extras.
Thanks for the recipes!
*****YUM..YUM..YUM..I want to jump into my IPad and try both your dishes******
Gordon i made the sticky chicken tonight, my wife loved it and for a person who never has seconds, she ate 3 of the 4 thighs. I did make one change i used small cut in half gold potatoes. It was the best chicken meal we have had, and i never eat thighs until now, i will this make again in a couple weeks.
All I hear is my ancestors crying from all the scraping of the pan lol
I must be dreaming! New Gordon Ramsay content at last! 🎉🎉🎉
Happy Birthday to Richard Blais, many many happy returns of the day, along with Gordon Ramsay moving to next level is super.
drink every time Richard says lean - works on any video
Looks amazing! Thanks for you work! 👍
Gordon's Sticky Lemon Chicken is a recipe I discovered several years ago and it's become one of my families absolute favorites! No potatoes? No worries - it so delicious we've put it with rice, past and had it on it's own and it's always devine!
My balsamic / vinegar addition was so acidic it wrecked the dish. Not sure how to recover from that, and the shallots started to burn. Will have to adust the timing more. Any suggestions ?
I particularly enjoy how 'a touch' is several gallons, and 'a tablespoon' is a several kilos 🤣
I cooked your recipe Gordon Ramsay today, man it's delicious, will try the other recipe tomorrow, ❤️
SUPER INCREDIBLE
Imma try both, they both look delicious. I have some potatoes "left over" and buy some chicken on sale tomorrow...
Lemn Chicken Thai with potato and boneless chicken brest so beautiful and yummy recipe
@Gordon Ramsay Thank You good sir for having Richard Blais on this trip with you! I miss your food at The London. And the one thing burned into my mind was that desert cart with the caramels. I can not wait to make this. Thank You for the recipe and the new content! Love you!!
Grit cakes recipe for Chef Gordon and Chef Nyesha who have NEVER heard of grit cakes:
Directions
Combine the milk and garlic in a large saucepan and heat over high heat until scalding. Reduce to a simmer and, using a wooden spoon, slowly stir in the grits. Cook over low heat, stirring constantly, for 8 to10 minutes, until the mixture is the consistency of mush. Remove from the heat and stir in the ham, cheese and chives. Season with salt and pepper and the cayenne.
Depending on the shape you desire, pour the mixture into a lightly oiled 9 by 9-inch square pan or other shallow pan. Cover tightly with plastic wrap and cool to room temperature, then refrigerate for 2 to 3 hours, until firm.
Unmold the grits mixture and slice or cut into the desired shapes.
Gordon is truly a master
this is fantastic. Pure joy to watch. I am going to create both of them.
Oh man I love this stuff! I love cooking and cook for my client so this stuff just drives idea after idea in my head. Really appreciate it thank you guys! Would be pretty neat if with these you could have someone eat them and get reactions or heck just real reactions from each other trying the other ones dish.
Love this two for one session!
the mans cred in undiniable, hes a top tier chef with the face of a battle hardened drill sarget, and the work ethic of one, much respect.
I love how all chefs (me included) when giving a recipe, say like: simply add 1 tablespoon of something and then proceed to pour in half the bottle 😂😂😂
...Connection went off ...Also loved the butterfly Chicken Recipe ...I sometimes use a fork on the Chicken slices so that the marination seeps in through the holes and slow cook it ...Wonderful viewing and learning new methods...
I love cooking like my father in past he was butcher looks genius and funny how gorden and his partner present the process of cooking looks like they both live their dream
Gordon’s great cooking recipes and techniques are the best.
Making this tonight.
That's next level alright.....both dishes. My new fave channel!
These new videos are awesome. Any time I get new Ramsey content I'm f'in in.
TWO OF MY FAVORITE CHEFS....THX
Always happy to see more from Gordon; chicken to boot
Nice learning experience within the first five minutes. Love the aha moments.
Pro Chef @ Gordon💯 Chicken on a next level
You guys have a good team energy ! Keep it up 🔥🔥
Wow amazing 2 chefs. Thank U so much for Ur super awesome Rich recipes
Awesome!🎉
Loved these Recipes....Love the way the Chicken is cooked with the lemon slices ..A new technique for me ,then building up on the flavors..I absolutely loved the the way the Potatoes were smashed slightly and the crisped...In Bengal one of my favourites is using Roasted Chana (Chola Bhaja) then flattened and served with a sprinkling of Chaat Masalaand lime juice ..Used to buy them from the Vendors in Victoria Memorial Grounds in Kolkata on Sunday outings..where
🧐❤️🔥 Love the idea, a must try.
First recipe I tried from Mr. Ramsay, and oh wow it worked out so nicely!
Gordon is like the Picasso and Micheal Jordan of cooking!!!! I enjoy his creations and how he effortlessly cooks!
Chef Gordon is the Best!!!😍😍😍
I made this tonight and it turned out beautiful. However on tasting, I noticed a very bitter taste which I wasn’t fond of. I had to use dried thyme instead of fresh, a siciliano lemon, and apple vinegar. Any guesses as to what gave it the bitterness? It was fun to make and presentation was lovely so I’d like to try again. Open to suggestions 🙂
Cant wait to have these for dinner Gordon thanks for doing this!
"We like chicken breast because it's lean and healthy"
*cooks it in butter*
Litearlly one of best chef in this planet.
Gordon getting pulled over:
“I had just a touch of whiskey.”
Gets instantly arrested for DUI
I am just a guy, 63, and enjoy cooking one meal for someone and myself everyday. Her diabetes requires a balanced meal. Starch, vegetable, protein, spices. Its challenging to find recipes that are above average yet not cumbersome. Yes we use frozen anything. Fresh is a delicacy. But I try to elevate with spices and cooking technique. BBQ grill, pots and pans, oven baking and broiling, air fryer, perfect rice machine. Its great to just watch what they basically do to elevate, and try similar stuff with what you are cooking. Looking to get a 'smoker' for next summer.
Gordon is on next level no doubt but I will definitely make the other guy's recipe it looks delicious and affordable
9:30 - 9:36 this man knows how to cook on a time limit for sure, that was insanly nice knife work haha
You just gotta practice the up and down motion with your hand. If you know what I'm saying 😉
I literally fell in love with Gordon's chicken. FML I HAVE to try to cook it.
Wtf just happened? Those are two amazing quick meals. Unbelievable!
Thanks gents, this is where the culinary beauty starts from!)
Hello sir I met you at a wedding in 1993 you are very kind and I thank you you got me started on culinary arts at that time...thank you...shi...
WHY AM I WATCHING THIS AT 8 IN THE MORNING. So freaking hungry.
2 guys with sum HAIR!! Good lord! Jajaja I love Ramsay's videos.
Chicken...they are taking that hair to the next level.
I DID IT YOU GUYS❕❕❕ THE STICKY LEMON ONE TURNED OUT SOOO GOOD😭😭💓